Ice Cream Desserts
I have this vivid memory from when I was a kid. For every birthday, the only thing I wanted was one of those classic ice cream cakes from the local shop. You know the one—with the crunchy chocolate bits and that layer of fudge in the middle.
For years, I thought making one at home was some kind of secret, complex art form that required a commercial-grade ice cream machine and a degree in pastry arts.
I was so wrong. What if I told you that you could make a show-stopping, jaw-droppingly delicious ice cream cake with just a few ingredients and an electric hand mixer? No churning, no fancy gadgets, just pure, simple dessert magic.
This No-Churn Cookies and Cream Ice Cream Cake is my go-to for summer parties, birthdays, or honestly, just a random Tuesday when I need a pick-me-up. It’s so simple, yet it looks and tastes like you bought it from a gourmet ice cream parlor. Let’s get into it.
What You’ll Need
Here are the simple ingredients that come together to create something truly special.
- For the Cookie Crust:
- 24 chocolate sandwich cookies (like Oreos)
- 5 tablespoons unsalted butter, melted
- For the No-Churn Ice Cream:
- 2 cups heavy whipping cream, very cold
- 1 (14-ounce) can sweetened condensed milk, cold
- 1 tablespoon vanilla extract
- 15 chocolate sandwich cookies, roughly chopped
- For the Topping (Optional but Recommended!):
- 1/2 cup chocolate fudge sauce, warmed
- Whipped cream
- Extra crushed cookies or mini cookies
Required Tools
You don’t need much, which is the beauty of this recipe. Grab these from your kitchen:
- 9-inch springform pan
- Food processor or a zip-top bag and rolling pin
- Large mixing bowl (metal or glass is best)
- Electric hand mixer or stand mixer with a whisk attachment
- Rubber spatula
- Measuring cups and spoons
- Offset spatula (helpful for smoothing the top)
How to Make No-Churn Cookies and Cream Ice Cream Cake
Follow these simple steps for dessert perfection. The key is to work quickly when your ingredients are cold!
Step 1: Make the Crust
Place the 24 cookies into a food processor and pulse until they become fine crumbs. If you don’t have one, pop them in a zip-top bag and crush them with a rolling pin. Pour in the melted butter and pulse or mix until it looks like damp sand.
Step 2: Press the Crust
Firmly press the crumb mixture into the bottom of your 9-inch springform pan, creating an even layer. Pop it in the freezer to set while you make the ice cream filling.
Step 3: Whip the Cream
In a large, chilled bowl, pour in the 2 cups of very cold heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream peak holds its shape.
Step 4: Combine the Base
In a separate medium bowl, whisk together the cold sweetened condensed milk and vanilla extract. Gently fold about a cup of the whipped cream into the condensed milk mixture to lighten it up.
Step 5: Fold It All Together
Carefully pour the lightened condensed milk mixture into the large bowl with the rest of the whipped cream. Gently fold everything together with a spatula until just combined. Be careful not to deflate all the air you whipped into the cream!
Step 6: Add the Cookies
Sprinkle the 15 chopped cookies into the ice cream base. Give it a few gentle folds to distribute them evenly throughout the mixture.
Step 7: Assemble and Freeze
Take your crust out of the freezer. Pour the ice cream mixture over the crust and spread it into an even layer using a spatula. For a super smooth top, use an offset spatula.
Step 8: The Big Chill
Cover the pan tightly with plastic wrap, then a layer of aluminum foil. This double layer helps prevent ice crystals. Freeze for at least 6-8 hours, but overnight is even better for a firm set.
Step 9: Decorate and Serve
When ready to serve, remove the cake from the freezer. Run a knife around the edge before releasing the springform pan’s side. Drizzle with warm fudge, add dollops of whipped cream, and sprinkle with more crushed cookies. Slice and serve immediately!
Pro Tips
I’ve made this cake more times than I can count. Here are a few tricks I’ve learned along the way.
- The Chill Factor is Real: For the fluffiest whipped cream, everything needs to be cold. I mean it. Put your mixing bowl and beaters in the freezer for 15 minutes before you start. It makes a huge difference.
- Chunk vs. Crumb: When preparing your cookies, make a distinction. For the crust, you want fine, sand-like crumbs for a solid base. For the cookies you mix into the ice cream, a rough chop is best. You want to get those big, satisfying chunks in every bite.
- The Hot Knife Trick: Want those picture-perfect, clean slices? Fill a tall glass with hot water. Dip a large, sharp knife into the water, wipe it dry with a towel, and then make your cut. Repeat for every single slice. It’s a game-changer.
- Wrap It Right: Freezer burn is the enemy of good ice cream cake. Don’t just toss it in the freezer. Press a piece of plastic wrap directly onto the surface of the ice cream, then wrap the whole pan in another layer of plastic and a final layer of foil. It seems like a lot, but it keeps your cake tasting fresh.
Substitutions and Variations
This recipe is a fantastic base for getting creative. Here are some ideas to get you started.
| Element | Substitution Idea | Notes |
|---|---|---|
| Cookie Crust | Golden Oreos, Biscoff, Nutter Butters | Adjust butter if needed. |
| Mix-Ins | Brownie bits, choc chips, M&Ms | Fold in at the end. |
| Flavor Extract | Peppermint or Almond Extract | Use less (1/2 tsp) as they are strong. |
| Topping | Caramel or Strawberry Sauce | Pair with appropriate mix-ins! |
Make-Ahead Tips
This is the perfect dessert to make ahead of a party. You can make the entire cake, wrap it well (as described in the pro tips), and store it in the freezer for up to 2 weeks.
Just hold off on the final decorations like the fudge drizzle and fresh whipped cream until you’re ready to serve. This keeps everything looking its best.
Nutrition and Dietary Swaps
While this is definitely a treat, it’s good to have an idea of what you’re enjoying. Below is an estimate.
| Nutrient | Estimated Amount per Serving (1/12th) |
|---|---|
| Calories | ~480 kcal |
| Fat | ~28g |
| Carbohydrates | ~52g |
| Protein | ~6g |
Disclaimer: This is an approximation and will vary based on the specific brands and ingredients used.
- For a Gluten-Free Version: Simply use your favorite brand of gluten-free chocolate sandwich cookies for both the crust and the mix-ins. The rest of the ingredients are naturally gluten-free, but always check labels.
- For a Dairy-Free/Vegan Version: This is a bit more of a project but doable. Use dairy-free chocolate sandwich cookies. For the ice cream, substitute the heavy cream with 2 cans of full-fat coconut cream (just the solid part, chilled overnight) and use a can of coconut condensed milk. The texture will be slightly denser but still delicious.
Tips for Leftovers and Storage
If you somehow have leftovers, storing them properly is key. Slice the remaining cake and place the individual slices on a small baking sheet in the freezer for 30 minutes to flash-freeze.
Once they’re firm, wrap each slice individually in plastic wrap and then store them in a freezer-safe bag or container. This prevents them from sticking together and makes it easy to grab one when a craving hits. They’ll keep well for about 2 weeks.
Frequently Asked Questions
Q1. Do I absolutely need a springform pan?
Ans: It helps immensely for getting that clean, perfect look. If you don’t have one, you can line a 9×9 inch square baking pan with two long pieces of parchment paper, leaving an overhang on all four sides. You can then use the overhangs as handles to lift the entire cake out of the pan before slicing.
Q2. My whipped cream isn’t getting stiff peaks! What went wrong?
Ans: This is almost always a temperature issue. Your heavy cream must be very cold. Using a chilled bowl and beaters gives you a huge advantage. Also, ensure you are using “heavy whipping cream” or “heavy cream,” which has a high enough fat percentage to whip properly. “Whipping cream” (not heavy) has less fat and won’t get as firm.
Q3. Can I just use a tub of store-bought ice cream?
Ans: Of course! This turns the recipe into a super-fast assembly job. Just make the cookie crust as directed. Let a 1.5-quart tub of your favorite cookies and cream ice cream soften on the counter for about 15-20 minutes, then spread it over the crust and refreeze until firm.
Q4. Why does my no-churn ice cream taste a little icy?
Ans: The two main culprits for iciness are not enough fat or freezing too slowly. The combination of heavy cream and sweetened condensed milk is specifically designed to be high in fat and sugar, which keeps the ice crystals small and the texture creamy. If you’ve under-whipped your cream, that could also be a factor. Make sure your freezer is set to a cold temperature for a quick freeze.
Wrapping Up
There you have it—a dessert that looks like it came from a fancy bakery but is secretly one of the easiest things you’ll ever make. The rich, creamy texture and the crunchy cookie bits in every bite are just unbeatable.
Now it’s your turn. Give this recipe a try for your next celebration or quiet night in. Don’t be afraid to experiment with the variations we talked about!
I’d absolutely love to hear how your cake turned out. Leave a comment below and tell me about your experience or if you discovered a new delicious combination!
